Smoked Salmon Deviled Eggs Recipe

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Deviled eggs are a beloved appetizer that graces many tables year-round. The creamy, tangy filling paired with the hard-boiled egg whites makes for an irresistible bite.

While the classic version with mustard and mayo is always a crowd-pleaser, smoked salmon deviled eggs put a delicious twist on this iconic snack.

Serving Suggestions:

  • Deviled eggs make great appetizers for parties and gatherings. Serve chilled right from the fridge.
  • Bring it to potlucks, picnics, and barbecues for easy finger food.
  • Enjoy as a light lunch or snack paired with fresh fruit or veggies.
  • For breakfast, serve deviled eggs with smoked salmon, toasted bagels, and creamy avocado.
  • For dinner, pair deviled eggs with a green salad for a simple, protein-packed meal.
  • Elevate the presentation by serving deviled eggs on a platter garnished with fresh herbs, edible flowers, radish slices, caviar, or microgreens.


deviled eggs with smoked salmon and cream cheese

Make-Ahead Tips:

  • Hard boil a dozen extra eggs while you’re at it. Refrigerate for up to a week for quick snacks.
  • Prepare multiple batches of filling to have ready in the fridge. Pipe into the egg whites as needed.
  • Boil, peel, and halve eggs in advance. Store peeled eggs in an airtight container covered in water for up to 5 days.
  • Fill the eggs and keep them chilled in the fridge for up to 24 hours before serving. Drain any excess liquid before serving.
  • Not serving all at once? Hold filled eggs in the fridge for up to 2 hours before serving.


  • Hard-boiled eggs can be stored in the refrigerator for up to a week.
  • The filling can be prepared up to two days in advance and refrigerated.
  • Filled deviled eggs are best served freshly made, but they can be refrigerated for up to 24 hours before serving.

Tips and Tricks

  • Use the freshest eggs possible for ease of peeling.
  • Shocking the cooked eggs in an ice bath helps prevent that green ring from forming around the yolk.
  • For picture-perfect smoked salmon deviled eggs, use eggs of a similar size.
  • Pipe the filling into the egg whites just before serving to prevent the eggs from weeping.
  • Play around with different flavor combinations, like bacon and chive or roast red pepper and feta.
  • Garnish with fresh herbs, spices, crispy shallots, or tobiko for extra flavor and crunch.


deviled eggs with smoked salmon and caviar

Frequently Asked Questions

How long do the hard-boiled eggs need to boil?

For hard-boiled eggs with perfectly set whites and just-cooked yolks, boil large eggs for 12 minutes after the water reaches a rolling boil. Shock in an ice bath afterward for easy peeling.

Can I make the filling ahead of time?

Yes, you can prepare the filling up to two days in advance. Keep refrigerated until ready to fill the egg whites.

How far in advance can I fill the egg whites?

It’s best to fill the egg whites just before serving. Filled hours in advance, they tend to weep. If needed, fill them about an hour before and keep them chilled.

Can I double this recipe for a party?

Absolutely! Just adjust the ingredient quantities as desired. Hard boil more eggs and make extra filling.

What’s the best way to transport deviled eggs?

Nestle filled eggs into a covered egg carrier or tight container lined with paper towels to prevent sliding. Chill thoroughly first, and pack in a cooler bag if traveling far.

Check More Smoked Salmon Recipe Ideas


Smoked-Salmon Deviled Eggs Recipe

Smoked Salmon Deviled Eggs

An easy recipe for smoked salmon deviled eggs combines creamy, tangy filling and hard-boiled eggs with a smoky, savory twist. Instructions for perfect hard-boiled eggs, making the filling, filling techniques, and serving tips
Prep Time 15 minutes
Cook Time 12 minutes
Hard boil the eggs 12 minutes
Total Time 39 minutes
Course Appetizer
Servings 24 deviled egg halves


  • 12 large eggs, hard-boiled and peeled
  • 4 ounces of smoked salmon, finely chopped
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of lemon juice
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh dill, chopped for garnish


Boil the eggs hard.

  • Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring the water to a boil over high heat.
  • As soon as the water reaches a boil, remove it from the heat, cover, and let stand for 12 minutes.
  • Drain the eggs and transfer them to a bowl of ice water. Let it stand for 5 minutes to stop the cooking.
  • Peel eggs and slice them in half lengthwise. Carefully scoop out the yolks into a separate bowl, being careful to keep the egg whites intact.

Make the filling.

  • Mash the egg yolks with a fork until smooth.
  • Add the mayonnaise, sour cream, mustard, lemon juice, smoked paprika, and a pinch of salt and pepper. Mix well to combine.
  • Fold in the smoked salmon until just combined. Be careful not to overmix.
  • Taste and adjust seasonings as desired.

Fill the Egg Whites

  • Scoop the filling into a piping bag or plastic bag with a corner snipped off.
  • Pipe the filling evenly into the egg white halves.
  • Garnish with fresh dill and a pinch of paprika.
  • Refrigerate until ready to serve.


  • Egg sizes can vary, so adjust cooking time if needed.
  • Feel free to play around with the filling ingredients. Some other add-ins could include capers, fresh herbs, horseradish, or caviar.
  • Make sure the smoked salmon is well drained before chopping to prevent the filling from getting watery.
  • Garnish with extra fresh dill or tobiko for color and crunch.
  • Serve smoked salmon deviled eggs as an elegant appetizer for gatherings large and small.

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